Ingredients
1 lb. dried pinto beans
2 T. olive oil
1 onion finely chopped
1 - 2 peppers finely chopped(remove seeds and membrane; use any type of fresh pepper – jalapenos, passilla, serrano – whatever works for you. I use Padron peppers or jalapenos)
3 - 4 tomatoes diced
3 - 4 slices of bacon or turkey bacon cut into small pieces
1 chipotle chile w/ 2 T. adobo sauce (optional)
5 - 6 cups chicken stock
1 T. brown sugar or 2 T. jam (I used blueberry jam, the point is to add some sweetness to balance the heat. I think apricot or peach jam would be really good too)
salt, pepper
1 t. cumin
3 - 4 soft corn tortillas, julienned
Preparation
prepare beans (either overnight soak or quick soak) in heavy pan, heat olive oil add onions, peppers, stir together add bacon once everything starts to brown, add tomatoes add beans and chicken stock (I hold back about a cup of stock to add as needed while the beans cook) add chipotle chile and adobo sauce add cumin bring to simmer add brown sugar or jam let simmer until beans are tender add diced tortillas, let simmer add chicken or other meat (slow cooked pork would be great too)
serve in bowls (you want the broth!) add a spoonful of sour cream and guacamole on top if you choose. Serve with warm tortillas or fresh cornbread, a salad and you have a delicious and easy meal.
